1C. dark Karo syrup
1 c. sugar
2 Tbsp. butter melted
1 Tsp. salt
1 Tsp. vanilla
1 1/2 c. pecan halves (or cover bottom of pie)
1 unbaked 9” pie shell
· Preheat oven to 350°F.
· Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.· Bake on center rack of oven for 50 to 60 minutes (see tips for doneness, below).
Cool for 2 hours on wire rack before serving.
I always cut strips of foil (usually takes about three strips) and wrap them around the edges of the crust until the last 15 min. of baking. This keeps your crust edges looking nice.
Note: This recipe came to me by way of an old friend originally from Georgia